Weekly Meal Plan | March 16th

What are your food and cooking goals?

Eat more plants? Cook more meals at home? Streamline your pantry and fridge stock list? If any or all of those sound familiar, you’re in the right place.

My weekly meal plans are designed to make cooking plant-based food easy and delicious. I curate three recipes each week, all based on my pantry and fridge stock list.

The best way to join the fun is to stock your pantry and fridge with my stock list essentials, view it here. Then check in weekly for my weekly menu and set aside some time each week to make the three recipes.

Craving more? Join my patreon page for an organized grocery list each week and a monthly newsletter. Check it out here!

THIS WEEK’S MENU

1. Pesto White Bean Soup

This week’s menu uses pesto in two ways making this pesto and white bean soup extra easy and extra flavorful. Be sure to save some pesto for topping the bowls of soup when serving for an extra punch of pesto goodness.

Get the recipe!

2. Italian Pesto + Crispy Tofu Sandwiches, served with roasted broccolini

The second way I use my vegan pesto this week is on these ahh-mazing Italian-style tofu sandwiches. I make my crispy tofu nuggets and pile them onto sub rolls with pesto and jarred marinara. Serve with roasted broccolini on the side – toss raw broccolini lightly in olive oil and season with salt, then roast at 400 degrees until the tops begin to brown, 12-15 minutes, tossing halfway through cooking.

Get the recipe!

3. Black Bean Taco Salads with Creamy Cilantro Dressing

You know I love a good salad in the mix and this one is a DELISH. I make super simple stewed black beans and turn them into a salad with lettuce, corn chips, lime marinated tomatoes, avocado and a creamy cilantro dressing.

Get the recipe!

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